<\/p>\r\n
Jak vyrobit nad\u00fdchan\u00fd kr\u00e9m, pudink, zmrzlinu, \u010dokol\u00e1dovou polevu, kynut\u00fd nebo tvarohov\u00fd kol\u00e1\u010d pouze na b\u00e1zi rostlinn\u00fdch produkt\u016f? Existuje n\u011bkolik zp\u016fsob\u016f. V dal\u0161\u00edm pokra\u010dov\u00e1n\u00ed s\u00e9rie \u201eAlternativn\u00ed pe\u010divo\u201c<\/strong> p\u0159edstavujeme v kostce encyklopedii bez ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.<\/p>\r\n <\/p>\r\n Ml\u00e9\u010dn\u00e9 v\u00fdrobky jsou vedle lepku nej\u010dast\u011bji vylu\u010dovanou slo\u017ekou ze stravy. Hlavn\u00edmi d\u016fvody pro jeho vylou\u010den\u00ed jsou diagnostikovan\u00e1 alergie nebo intolerance na kravsk\u00e9 ml\u00e9ko nebo b\u00edlkoviny lakt\u00f3zy, etick\u00e9 d\u016fvody (nap\u0159. vegansk\u00e1 strava) nebo prost\u011b p\u0159esv\u011bd\u010den\u00ed, \u017ee ml\u00e9ko a jeho produkty maj\u00ed nep\u0159\u00edzniv\u00fd vliv na dosp\u011bl\u00fd lidsk\u00fd organismus.<\/p>\r\n <\/p>\r\n Ml\u00e9ko se velmi \u010dasto objevuje v cukr\u00e1\u0159sk\u00fdch receptech. Dnes V\u00e1m napov\u00edme, \u010d\u00edm ho m\u016f\u017eete nahradit.<\/p>\r\n <\/p>\r\n \u201eRostlinn\u00e9 ml\u00e9ko\u201c je hovorov\u00fd n\u00e1zev pro n\u00e1poje vyroben\u00e9 z o\u0159ech\u016f, pecek, semen a zrn. S\u00a0ohledem na p\u0159edpisy o zna\u010den\u00ed potravin\u00e1\u0159sk\u00fdch v\u00fdrobk\u016f se u produkt\u016f rostlinn\u00e9ho p\u016fvodu pou\u017e\u00edv\u00e1 slovo \u201en\u00e1poj\u201c (slovo ml\u00e9ko m\u016f\u017ee popisovat pouze v\u00fdrobek z\u00edskan\u00fd dojen\u00edm kr\u00e1vy). Rostlinn\u00fd n\u00e1poj se vyr\u00e1b\u00ed tak, \u017ee se suroviny namo\u010d\u00ed do vody (v pom\u011bru 1: 5) a pot\u00e9 se hmota \u00fapln\u011b rozemele a tekutina se protla\u010d\u00ed hustou tkaninou. N\u00e1poje rostlinn\u00e9ho p\u016fvodu jsou bohat\u00e9 na nutri\u010dn\u00ed hodnoty jako jsou b\u00edlkoviny, tuky, vitam\u00edny a miner\u00e1ly. Maj\u00ed sv\u011btlou barvu od b\u00edl\u00e9 po \u017elutou a chu\u0165 typickou pro surovinu, ze kter\u00e9 byly vyrobeny. Chu\u0165 rostlinn\u00fdch n\u00e1poj\u016f lze zv\u00fdraznit nap\u0159\u00edklad vanilkovou pastou, citrusov\u00fdmi aromaty a citrusov\u00fdmi \u0161\u0165\u00e1vami, kakaem, \u010dokol\u00e1dou nebo ko\u0159en\u00edm.<\/p>\r\n <\/p>\r\n Obl\u00edben\u00e9 rostlinn\u00e9 n\u00e1poje pou\u017e\u00edvan\u00e9 v cukr\u00e1\u0159stv\u00ed:<\/p>\r\n <\/p>\r\n – s\u00f3jov\u00fd n\u00e1poj \u00a0– \u00a0univerz\u00e1ln\u00ed, cenov\u011b dostupn\u00e1 tekutina kr\u00e9mov\u00e9 barvy. V receptech m\u016f\u017ee nahradit kravsk\u00e9 ml\u00e9ko ve stejn\u00e9m pom\u011bru. Pou\u017e\u00edv\u00e1 se mimo jin\u00e9 p\u0159i v\u00fdrob\u011b pi\u0161kot\u016f, kynut\u00fdch buchet, b\u00e1bovek, k\u0159ehk\u00e9ho nebo mrkvov\u00e9ho t\u011bsta. Dob\u0159e emulguje, tak\u017ee bude dobr\u00fdm z\u00e1kladem pro va\u0159en\u00ed pudinku, kter\u00fd je z\u00e1kladem kr\u00e9mu. Osv\u011bd\u010d\u00ed se tak\u00e9 v \u00a0\u00a0receptu na \u010dokol\u00e1dov\u00fd j\u00e1hlov\u00fd pudink.<\/p>\r\n <\/p>\r\n – ovesn\u00fd n\u00e1poj – univerz\u00e1ln\u00ed pou\u017eit\u00ed, bohat\u00fd na vl\u00e1kninu. Dob\u0159e p\u011bn\u00ed, tak\u017ee je hojn\u011b pou\u017e\u00edv\u00e1n v\u00a0kav\u00e1rn\u00e1ch jako dopln\u011bk k vegansk\u00e9 verzi latte a cappuccina. V receptech m\u016f\u017ee beze zm\u011bny nahradit kravsk\u00e9 ml\u00e9ko. M\u00e1 stejn\u00e9 pou\u017eit\u00ed jako s\u00f3jov\u00fd n\u00e1poj.<\/p>\r\n <\/p>\r\n \u00a0– r\u00fd\u017eov\u00fd n\u00e1poj – nejm\u00e9n\u011b alergenn\u00ed druh rostlinn\u00e9ho n\u00e1poje. Je docela vodnat\u00fd a p\u0159irozen\u011b sladk\u00fd. Bude dob\u0159e fungovat jako z\u00e1klad pro bezlepkov\u00e1 pe\u010den\u00e1 t\u011bsta, nap\u0159\u00edklad b\u00e1bovky nebo pi\u0161kotu. D\u00edky b\u00edl\u00e9, m\u00edrn\u011b pr\u016fhledn\u00e9 barv\u011b se skv\u011ble hod\u00ed k dezert\u016fm s tapiokou, kter\u00e1 m\u00e1 po uva\u0159en\u00ed podobu pr\u016fhledn\u00fdch kuli\u010dek.<\/p>\r\n <\/p>\r\n \u00a0– kokosov\u00fd n\u00e1poj – nejlep\u0161\u00ed je ten s minim\u00e1ln\u00edm obsahem 75% kokosov\u00e9 du\u017einy a 17% tuku. Po zhruba 24 hodin\u00e1ch zchlazen\u00ed v chladni\u010dce se z\u00a0n\u011bj stane hust\u00fd, b\u00edl\u00fd kr\u00e9m, ze kter\u00e9ho se odd\u011bl\u00ed kokosov\u00e1 voda. Kompaktn\u00ed hmota v\u00e1m umo\u017en\u00ed p\u0159ipravit nad\u00fdchan\u00fd kr\u00e9m za studena – \u00a0sta\u010d\u00ed ji na\u0161lehat mix\u00e9rem.<\/p>\r\n <\/p>\r\n Na trhu jsou tak\u00e9 n\u00e1poje p\u0159ipraven\u00e9 z mandl\u00ed, ke\u0161u, quinoy a l\u00edskov\u00fdch o\u0159\u00ed\u0161k\u016f. Jsou v\u0161ak mnohem dra\u017e\u0161\u00ed a h\u016f\u0159e dostupn\u00e9. P\u0159i v\u00fdrob\u011b n\u011bkter\u00fdch produkt\u016f bude l\u00e9pe vyhovovat kombinace dvou n\u00e1poj\u016f s r\u016fzn\u00fdmi vlastnostmi. Obvykle kombinujeme tu\u010dn\u011bj\u0161\u00ed kokosov\u00e9 \u201eml\u00e9ko\u201c nebo kokosovou hmotu (vyrobenou z chlazen\u00e9ho kokosov\u00e9ho \u201eml\u00e9ka\u201c) s n\u00e1poji s ni\u017e\u0161\u00edm obsahem tuku. Takov\u00e9 kombinace jsou nejvhodn\u011bj\u0161\u00ed pro p\u0159\u00edpravu \u010dokol\u00e1dov\u00e9 polevy nebo chia dezert\u016f (semena \u0161alv\u011bje \u0161pan\u011blsk\u00e9 s vysok\u00fdmi hygroskopick\u00fdmi vlastnostmi). Kynut\u00e9 t\u011bsto bude vlh\u010d\u00ed, pokud zkombinujete rostlinn\u00fd n\u00e1poj s tu\u010dn\u00fdm kokosov\u00fdm n\u00e1pojem v pom\u011bru 4: 1. N\u00e1poje mezi sebou kombinujeme zah\u0159\u00e1t\u00edm na teplotu p\u0159ibli\u017en\u011b 50 \u00b0 C.<\/p>\r\n <\/p>","protected":false},"excerpt":{"rendered":" Jak vyrobit nad\u00fdchan\u00fd kr\u00e9m, pudink, zmrzlinu, \u010dokol\u00e1dovou polevu, kynut\u00fd nebo tvarohov\u00fd kol\u00e1\u010d pouze na b\u00e1zi rostlinn\u00fdch produkt\u016f? Existuje n\u011bkolik […]<\/p>\n","protected":false},"author":5,"featured_media":12069,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12068","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12068"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12068\/revisions"}],"predecessor-version":[{"id":13288,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12068\/revisions\/13288"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12069"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12068"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12068"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12068"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}